I used to bake muffins for a living. In the 1990's, I baked thousands of muffins. The scent of lemon, cinnamon, brown sugar, and sweet butter accosted you as you came in my door. It was heady, especially to teenaged boys. I fed my son and daughter and their friends hundreds of muffins and cookies. it pleased me as well as it pleased them.
When the price of butter went up to almost $3 a pound, I started rethinking this wholesale baking business. 20 pounds of butter a week was not uncommon for me to use - 26 lemons, 15 pounds of sugar, 20 pounds of flour.
But here it is - my most requested muffin by far - my lemon poppyseed muffin. It is not low fat, but it is delicious and addictive.
Lemon Poppyseed Muffins
zest of two lemons
6 tablespoons poppyseeds
3 cups King Arthur flour
1 1/2 cups sugar
2 teaspoons baking powder
1 tablespoon vanilla
6 tablespoons of milk
3 sticks unsalted butter, softened
In a bowl, grate lemon zest and add poppyseeds. Sift in flour, sugar, and baking powder. With mixer on low, add eggs, vanilla, and milk. With mixture still going, cut in soft butter until batter is smooth and shows no lumps of butter.
Preheat to 340' degrees.
In greased, Texas size muffin tins, scoop with an ice cream scoop two scoops of batter per muffin. Place in oven and bake for about 30 minutes. The middle should be slightly brown and firm to the touch.
Remove muffins to cooling rack.
In a small saucepan, gently heat about 1/2 cup fresh lemon juice and 1/2 c sugar.
When sugar has melted, remove from heat.
Remove muffins to baking rack, and brush with hot lemon juice and sugar mixture.
Makes approximately 10-12 muffins.